Caldereta

(Filipino beef stew)

Yield: 4-6 portions

Basic Steps: Marinate → Sauté → Simmer → Stir in pâté

Mix the beef, vinegar, soy sauce and garlic together in a large bowl. Let marinate, refrigerated, for 1-8 hours.
Remove the meat from the marinade. Pat the meat dry and reserve the marinade. Heat the oil over medium-high flame in a large pot. Brown the beef in batches, removing to a plate or bowl.
When the beef is all browned, add more oil to the pot if needed and sauté the onions and peppers over medium flame until just cooked through. Add the tomato sauce and let simmer 3-5 minutes to cook down somewhat.
Add back the browned beef, the reserved marinade and the stock or water. Bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30-40 minutes. Add the potatoes, peas, salt and pepper and simmer for another 20-30 minutes until the potatoes are cooked through. Add a little more water if necessary.
When the beef is tender, remove the pot from the heat and stir in the liver pâté if using. Adjust seasonings and serve hot over rice.

Goat is often used instead of beef when making caldereta. It can also be made with chicken.
Brown 1/2 pound of sliced chorizo sausage along with the beef and add to the stew.
Add 1/4 cup pitted green olives along with the potatoes and peas.
Try adding different vegetables: cabbage, carrots, cassava root.

Caldereta is a comforting beef stew popular in the Philippines. Every family has its own version. Experiment with the ingredients and try different vegetables.
Adding the liver pâté is not really necessary, but it adds richness to the final dish that is very nice. Small cans of pâté can be found in most Asian markets. An acceptable substitute would be liverwurst.